Chiles Rellenos

Instructions

1. 1
   Roast the poblano peppers directly over a gas flame or under the broiler until charred on all sides. Place in a plastic bag for 5 minutes to steam, then peel away the skin carefully.
2. 2
   Make a careful slit along one side of each pepper and remove the seeds, keeping the pepper intact.
3. 3
   Stuff each poblano with cheese, dividing evenly among the four peppers.
4. 4
   Heat oil in a large skillet over medium heat. Beat egg whites until stiff peaks form, then gently fold in yolks. Dust stuffed peppers with flour and carefully dip into the egg mixture.
5. 5
   Fry the coated peppers in hot oil for 2-3 minutes per side until golden brown. Remove and set aside.
6. 6
   In the same skillet, sauté minced garlic, then add tomato sauce, cumin, salt and pepper. Simmer for 10 minutes.
7. 7
   Return the fried peppers to the skillet, gently nestling them in the sauce. Simmer for 5 minutes until heated through.
8. 8
   Serve hot with rice and warm tortillas on the side.